Pontian Potato Perishkia

Pontian Potato Perishkia

Course: Uncategorized


Prep time


Cooking time



Piroshki is a traditional Pontian dish passed on from Pontian Greek ancestors. The fillings vary but traditionally are made with potato. Mizithra cheese is also another common filling.


  • Dough
  • 500g All Purpose Flour

  • 1 Egg

  • 1 1/4 Cup lukewarm Water

  • 1 TSP Salt

  • 2 TBSP Olive Oil

  • 5g Dry Yeast

  • Filling
  • 4 Potatoes Boiled then Mashed

  • 1 Red Onion Chopped

  • Dill Chopped Optional

  • Frying
  • 2 Cups Vegetable Oil


  • Dough
  • Mix flour, salt and yeast in a bowl.
  • Add 2 tablespoons of olive oil.
  • Add 1 egg and mix altogether
  • Pour 1/14 cup of lukewarm water slowly and in stages as you may not need to use all the water.
  • Continue to knead until the dough forms into a ball. If the flour is flaky add more water.
  • Put dough in a bowl and allow to rise for 2 hours.
  • Once the dough has risen, cut dough into equal parts and roll each part into a ball.
  • You should have 10 balls. Set them aside on a tray and allow them to rise again for another hour.
  • Filling
  • Boil 4 potatoes and mash
  • Fry off 1 red onion and add to the mashed potatoes
  • Add chopped dill to the mashed potatoes and red onion.
  • Making the Dumpling
  • Once the dough has risen twice, take one ball of dough and flatten it with your hands making a disc shape.
  • Using a spoon, scoop some of the potato filling in the centre of the disc.
  • Bring the edges of the disc together to seal the dumpling.
  • Frying
  • Add the vegetable oil to a pot and heat.
  • Add your Piroshki to the pot and begin to fry on all sides til golden brown.
  • Allow to cool before digging in.

Leave a Reply

Your email address will not be published. Required fields are marked *